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Sweet Cherry Jam
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- #66638
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds fully ripe dark sweet cherries
1 package (1.75 ounce size) regular powdered fruit pectin
1 teaspoon lemon peel, finely shredded
1/4 cup lemon juice
5 cups sugar
directions
Sort, wash, stem, pit, and chop cherries.
In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel and lemon juice. Bring to boiling over high heat, stirring constantly.
Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4" headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.
cook's notes
A cherry pitter, available from cook's wares shop or catalog, removes pits from cherries easily. If you don't have a pitter, halve the cherries, then pry the pits out with the tip of a knife.
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nutrition data
51 calories, 0 grams fat, 13 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 14, 2019
Love that recipe .nothing like homemade jams and jelllies